Salads Middle Eastern & Turkish
Lebanese Parsley Tabbouleh
Authentic tabbouleh: lots of flat-leaf parsley, mint, tomatoes, and just a little bulgur, with lemon.
In Lebanon, tabbouleh is an herb salad: parsley heavily dominates, and bulgur is just a touch. Very fresh and tangy, it accompanies mezze and grilled meats. It's all about the knife work: very dry parsley, finely chopped without being crushed.
VeganDairy-freeHalalLow-carb
Step-by-step method
0 / 4 steps done-
Rinse the bulgur, cover it with the juice of one lemon, and let it soak for 15 minutes.
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Carefully wash and dry the parsley and mint. Remove the thick stems and finely chop the leaves with a knife.
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Dice the tomatoes and thinly slice the scallions.
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Mix the herbs, tomatoes, scallions, and bulgur. Add the juice of the second lemon, olive oil, salt, and pepper. Toss gently and serve immediately.
Nutrition 200 kcal
of which sugars 4 g • of which saturated 2 g
Per serving, approximate values.
Allergens
Wheat (gluten)
Always check the labels of the products you buy.
Tips and variations
- Gluten-free: replace the bulgur with cooked and cooled quinoa.
- Spicy: add a pinch of Lebanese seven-spice or Aleppo pepper.
- For a mezze spread: serve it in romaine lettuce leaves for scooping.
Storing and reheating
Best eaten the same day. It keeps for 1 day in the refrigerator: the parsley will release some water, so drain it before serving.
Equipment
Large sharp knife, cutting board, salad spinner, large bowl
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Questions
What is the difference with couscous tabbouleh?
French-style tabbouleh is a couscous salad. Lebanese tabbouleh is primarily a parsley salad, with only a small amount of bulgur.
Can you chop the parsley in a food processor?
A knife is better: a food processor crushes the leaves and makes them turn black. Chop it into fine ribbons.
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